Pain Au Chocolate
INGREDIENTS
1 batch Easy Croissant Dough
120 grams quality dark chocolate
beaten egg to glaze
120 grams quality dark chocolate
beaten egg to glaze
Use good quality chocolate to make these rolls.
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METHOD
1. Have the croissant dough made up to point 5 as per the recipe for Easy Croissant Dough.
2. Roll the croissant dough out on a lightly floured board to a rectangle approximately 48cm x 33cm. Cut into 12 rectangles.
3. Divide the chocolate evenly among the pieces of dough. Fold both edges of the dough on top of the chocolate and place join-side down on a greased baking tray.
4. Brush the pain au chocolates with beaten egg or milk to glaze.
5. Bake at 210°C for 10-12 minutes or until golden and cooked through. Serve warm.
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